Cranberry Pumpkin Oat Muffins

I love anything pumpkin.  Here is my tasty creation from tonight using fresh pureed pumpkin, fresh cranberries, and oats (another thing I love).  Ellie and Zoe were my awesome helpers, as usual, and did a great job!  I am a huge fan of including children in baking activities.  Including kids in baking or cooking activities is a creative way to help them learn many skills, including math and direction following!  Here's what we did:

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup fresh pureed pumpkin (or canned)
• 1/2-1 cup fresh cranberries, halved
• 1 1/2 teaspoons cinnamon
• Dash of nutmeg
• Thick rolled oats for sprinkling on top

Combine flours, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl and mix together.  In a separate bowl, beat eggs.  Add sugar, vanilla, pumpkin, and vegetable oil.  Mix well.  Pour wet ingredients into dry ingredients and mix just until it is all moist.  Fold in the cranberries.  Pour into a greased muffin tray, filling each about 3/4 of the way full.  Sprinkle with oats.  Place it in the oven at 375 for 18-22 minutes or until a toothpick inserted in the middle comes out clean.  I will say that next time I will probably add another cup of pumpkin; but, like I said, I really like pumpkin.  If you don't like your pumpkin pureed, you could also do fresh shredded pumpkin (cook your pumpkin and scrape it out with a fork to shred it).  This will make it so that you have small pumpkin pieces throughout the muffins, too (I prefer it that way, but I only had some puree).  Serve warm and enjoy!